This Blueberry Coconut Banana Bread takes regular banana bread to the next level with the addition of juicy blueberries and rich shredded coconut! It’s best enjoyed warm with a generous layer of salted butter and a drizzle of honey. It makes the perfect breakfast with a cup of coffee, midday snack, or treat!
I’m in a spring baking mood, and it all started with this blueberry banana bread! Most don’t immediately think of spring as a baking season, but I wholeheartedly do. Lemon bars, lavender baked goods, blueberry coffee cake, all things lemon blueberry, and carrot cake all come to mind and I’m 100% here for it.
As much banana bread as I’ve made and eaten in my lifetime, it’s one of those things I will never get sick of, and never NOT be in the mood for. I’m sure most of you can relate. It’s just one of those classic, undeniably delicious comfort foods that never ceases to bring me joy. I will never turn down a piece of banana bread (bonus points if it has chocolate chips or something fun like blueberries and coconut)!
This blueberry banana bread starts with a simple batter and a couple mix-ins that give it its name!
Here’s what you need:
- all purpose flour
- baking powder
- baking soda
- cinnamon
- salt
- coconut oil
- granulated sugar
- light brown sugar
- eggs
- vanilla
- overripe bananas
- unsweetened shredded coconut
- blueberries
The best part is, you likely have most of it in your pantry right now!
I like to add a sprinkle of shredded coconut to the top of the batter before baking, and it turns into the most beautiful, golden brown, coconut crusted loaf. I can’t get enough!
Here’s a quick rundown on how to make this blueberry banana bread:
- Whisk together the dry ingredients. Flour, baking powder, baking soda, cinnamon, salt.
- Mix together the wet ingredients. In a separate larger bowl, whisk together the mashed overripe bananas, melted coconut oil, granulated sugar, brown sugar, eggs, and vanilla.
- Add the dry ingredients to the wet. Gently fold the dry ingredients into the wet until just combined, being careful not to overmix.
- Fold in your mix-ins. Gently add the blueberries and shredded coconut to the batter.
- Pour batter into a prepared pan. Add batter to a parchment-lined 9×5 loaf pan, and sprinkle with shredded coconut.
- Bake! Bake at 350℉ for 60-65 minutes or until the top is golden brown, the center is no longer jiggly, and a toothpick inserted in the center comes out clean.
- Devour. Preferably warm with softened butter, a sprinkle of flaky salt, and a drizzle of honey.
Just like this.
If you love this blueberry banana bread, you will also love these recipes:
Blueberry Buckle Coffee Cake
Lavender Blueberry Vanilla Bean Galette
Lemon Blueberry Granola
Lemon Pound Cake with Blueberry Glaze
Blueberry Chia Jam Stuffed Oatmeal Banana Bread
Buttermilk Waffles with Peach Blueberry Compote
Lemon Blueberry Oatmeal Blender Waffles
Banana Cacao Coconut Smoothie
And don’t forget to share a photo on Instagram and tag me @spicesinmydna if you make this recipe! Nothing makes me happier than seeing what you create in the kitchen!
Blueberry Coconut Banana Bread
This Blueberry Coconut Banana Bread takes regular banana bread to the next level with the addition of juicy blueberries and rich shredded coconut! It's best enjoyed warm with a generous layer of salted butter and a drizzle of honey. It makes the perfect breakfast with a cup of coffee, midday snack, or treat!
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- 3 medium-large overripe bananas, mashed
- 1/2 cup coconut oil, melted and cooled
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups blueberries
- 3/4 cup unsweetened shredded coconut, plus extra for topping
For serving
- softened butter
- honey
- flaky sea salt
Instructions
Preheat oven to 350℉. Grease and line a 9x5 loaf pan with parchment paper. Set aside.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. In a separate larger mixing bowl, whisk together the mashed bananas, melted coconut oil, granulated sugar, and brown sugar until smooth. Add the eggs and vanilla and whisk again until smooth and combined. Gently add the dry ingredients to the wet, folding together with a rubber spatula until just combined. Gently fold in the blueberries and shredded coconut.
Pour batter into the prepared loaf pan and smooth out the top with a rubber spatula. Sprinkle batter with a handful of shredded coconut. Bake for 60-65 minutes, until top is golden brown, the center is no longer jiggly, and a toothpick inserted in the center comes out clean. Let cool for 20 minutes in the loaf pan, then gently remove and cool the remainder of the way on a wire rack. My favorite way to enjoy this bread is with a smear of softened butter, a drizzle of honey, and a sprinkle of flaky sea salt!
Leave a Reply